Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time | OCL

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Table 3

Tocopherol Content of Saurani (Hatay) monocultivar during 24 months of storage.

Storage period (Month)	α-Tocopherol		β-Tocopherol		ɣ-Tocopherol

	F	UF	F	UF	F	UF
0	236.39 ± 3.903^a	236.55 ± 1.957^a	3.14 ± 0.006^a	2.48 ± 0.006^a	2.00 ± 0.002^a	2.29 ± 0.003^a
2	218.73 ± 1.370^b	211.46 ± 1.120^b	2.96 ± 0.007^b	2.22 ± 0.003^b	1.87 ± 0.023^b	1.98 ± 0.010^b
4	205.72 ± 0.434^c	207.66 ± 0.715^b	2.52 ± 0.001^c	2.01 ± 0.001^c	1.52 ± 0.005^c	1.56 ± 0.062^c
6	205.51 ± 0.230^c	196.23 ± 2.722^c	1.99 ± 0.005^d	1.86 ± 0.011^d	1.30 ± 0.007^d	1.22 ± 0.012^d
8	189.09 ± 6.470^d	187.79 ± 4.948^d	1.53 ± 0.014^e	1.53 ± 0.003^e	1.11 ± 0.002^e	0.99 ± 0.006^e
10	135.47 ± 4.660^e	145.49 ± 0.573^e	1.23 ± 0.005^f	1.40 ± 0.011^f	0.88 ± 0.018^f	0.76 ± 0.014^f
12	125.88 ± 1.386^f	135.21 ± 2.964^f	1.02 ± 0.001^g	1.24 ± 0.030^g	0.67 ± 0.023^g	0.53 ± 0.010^g
15	122.07 ± 0.170^f	128.00 ± 0.210^g	0.71 ± 0.001^h	0.53 ± 0.010^h	0.23 ± 0.005^h	0.18 ± 0.001^h
18	120.86 ± 0.340^fg	124.21 ± 0.105^gh	0.45 ± 0.026ⁱ	0.44 ± 0.016ⁱ	0.20 ± 0.002ⁱ	0.17 ± 0.005^h
24	115.15 ± 0.256^g	120.69 ± 0.427^h	0.38 ± 0.009^j	0.13 ± 0.002^j	0.20 ± 0.000ⁱ	0.13 ± 0.000ⁱ

Note: Different superscript letters in the same column indicate significant difference between mean values (P < 0.01), N = 28.

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